A beautifully cooked prime rib roast is one of the most luxurious and satisfying beef dishes in the world. The image shows a perfectly medium-rare prime rib, tender, juicy, and full of rich beef flavor. This is a special-occasion recipe that delivers restaurant-quality results at home.
Introduction
Prime rib, also known as standing rib roast, is prized for its marbling, tenderness, and deep beef flavor. When cooked correctly, it requires very little seasoning—just good technique. This recipe gives you a juicy center, flavorful crust, and melt-in-your-mouth texture every time.
Ingredients
- 1 prime rib roast (4–6 lbs / 2–3 kg, bone-in or boneless)
- 2 tablespoons olive oil or softened butter
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder (or 6 fresh garlic cloves, minced)
- 1 tablespoon fresh rosemary (or thyme), finely chopped
- 1 teaspoon smoked paprika (optional)
- 1 onion, sliced (for the roasting pan)
- 1 cup beef broth (optional, for pan juices)
Preparation (Formation)
- Remove the prime rib from the refrigerator 2 hours before cooking to bring it to room temperature.
- Pat the meat dry thoroughly with paper towels.
- Mix salt, pepper, garlic, rosemary, and paprika.
- Rub the roast all over with oil or butter, then coat evenly with the seasoning mix.
Cooking Method (Oven Roasted)
High-Heat Start, Slow Finish Method
- Preheat oven to 450°F (230°C).
- Place sliced onions in a roasting pan and set the prime rib on top (fat side up).
- Roast uncovered at 450°F for 20 minutes to form a crust.
- Reduce oven temperature to 325°F (165°C) and continue roasting:
| Doneness | Internal Temp | Time per lb |
|---|---|---|
| Rare | 120°F / 49°C | 13–14 min |
| Medium-Rare (BEST) | 130°F / 54°C | 15 min |
| Medium | 140°F / 60°C | 17 min |
- Remove roast 5–10°F before target temp (it continues cooking while resting).
Resting (Very Important)
- Tent loosely with foil
- Rest 30 minutes before slicing
- This keeps juices inside the meat
How to Slice
- Use a sharp carving knife
- Slice against the grain
- Cut thick slices for a steakhouse feel
Optional Pan Jus (Sauce)
- Place roasting pan on stove
- Add 1 cup beef broth
- Scrape browned bits
- Simmer 5 minutes
- Strain and serve warm
History
Prime rib originates from classic British roast beef traditions and became a luxury centerpiece in American steakhouses during the 19th century. It symbolized celebration, abundance, and craftsmanship.
Nutrition Benefits
- High in protein
- Rich in iron & zinc
- Excellent source of B-vitamins
- Very satisfying (you eat less but feel full)
(Enjoy in moderation)
Why Meat Lovers Adore It
- Extremely tender
- Juicy and flavorful
- Minimal seasoning needed
- Perfect for holidays & special dinners
Best Side Dishes
- Garlic mashed potatoes
- Roasted vegetables
- Yorkshire pudding
- Creamed spinach
- Horseradish sauce
Conclusion
This prime rib recipe proves why this cut is legendary. When cooked properly, it’s buttery, juicy, and unforgettable. Definitely EAT — not pass
If you want:
- Air fryer version
- Slow cooker version
- Gravy recipe
- Marinade style